This sweet potato and tangy arugula salad just might become a new tradition for your holiday table.


  • 2 small sweet potatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon, divided
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tablespoons finely chopped chives
  • 4 cups baby arugula
  • 3 medium radishes, sliced paper thin


Preheat oven to 400°F. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.

Nutritional Info

Per Serving: 160 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 39g carbohydrate (5g dietary fiber, 23g sugar), 3g protein